Roaring Fork Barbecue Beef Short Ribs

Source: Roaring Fork, Scottsdale, Arizona

1/4 cup corn oil
8 (4 ounce) thick cut beef short ribs
8 cups chicken broth
4 cups Dr Pepper soda
1 cup roasted white onion, chopped
1 cup ancho chile, toasted, seeded and chopped
1/2 cup barbecue sauce
1/4 cup garlic, chopped
1/4 cup dark chile powder
Kosher salt and cracked black pepper to taste

Heat corn oil in heavy roasting pan over high heat. Season short ribs with salt and pepper and sear meaty parts on all sides until rich, dark brown. Add remaining ingredients and bring to a boil. After 45 minutes, reduce heat to low and simmer for another hour.

Remove meat from the braising liquid and bring liquid back up to a boil. Cook until liquid has reduced by 3/4. Brush this liquid over ribs, saving some to serve with meal.

Grill ribs on a 250 degree F wood-fired grill (or oven) for 45 minutes.